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Traditional Asian New Year's Recipes
I hope that in this year to come, you make mistakes.
Because if you are making mistakes, then you are making new things, trying new things, learning, living, pushing yourself, changing yourself, changing your world. You're doing things you've never done before, and more importantly, you're Doing Something.— Neil Gaiman
Asian Cuisine and Friendship
Through the opportunities of good education and work experienced, I have enjoyed friendships, the instruction of professors, and the cultural sharing of all these people of their homelands in China, India, Japan, Korea, Malaysia, and Thailand. Cuisine and recipes are only a part of the education they have provided and have proven to be an important part of life.
One of my favorite memories is a Korean breakfast I enjoyed with friends near the waters of the port of Seattle Washington. I hope that some of the recipes I share here will bring you good memories.
Good friends, especially from Thailand and China, have enjoyed the following recipes on many special occasions, especially on New Year's Eve.
The dishes described here are all quite delicious and interesting and should not be missed. Some are more Middle Eastern than Asian in flavors, but fusion cuisines of many sorts are popular..
If more of us valued food and cheer and song above hoarded gold, it would be a merrier world.— J.R.R. Tolkien
How Good is this Soup?
New Year's Eve Chicken Soup
- Half of a whole chicken, cut into parts
- 2 Tbsp of light cooking oil
- 2 medium onions, chopped medium
- 3-4 chicken bouillon cubes or 4 Cups of stock
- 1 Cup short-grain white rice
- Sauté onions in oil.
- Add chicken pieces, bouillon cubes, and a enough water to cover.
- Bring pot to to a boil and add rice and stir occasionally.
- Simmer over medium-low heat for 30-35 minutes or until you achieve the desired consistency.
- Cut the meat off some of the largest chicken parts and remove the bones from the soup. placing the meat back into it.
- Stir and serve.
I hope that some of the recipes I share here will bring you good memories.
Different Rices and Noodles To TryClick thumbnail to view full-size
New Year's Noodle Soup
INGREDIENTS for 8 Servings
- ¼ Cup Dried Chick peas (garbanzos)
- ¼ Cup Dried Navy beans
- ¼ Cup Dried Red Kidney beans
- 1 Cup chopped parsley
- 6 Cups chopped fresh spinach
- 1 Fresh beet, diced to a medium dice
- Half a pound of Persian noodles or linguini (Like a flat spaghetti);
- 4 Tablespoon red wine vinegar, divided.
- 14 Cups of Water
- 3 lg Onions, chopped
- 5 Cloves garlic; peeled and chopped medium
- ½ tsp Pepper
- 1 tsp Tumeric
- ½ Cup Lentils
- 2 Cup Vegetable broth or Chicken broth
- 1 Cup Chopped scallions, green onions or chives
- ½ Cup Chopped fresh dill
- 1 Onion, peeled and sliced thin
- 6 Cloves garlic; peeled and chopped medium
- 1 tsp Tumeric
- ½ Cup fresh mint leaves, chopped coarse
- Soak chickpeas, navy beans and kidney beans in 2 cups of water for 2 hours and drain, or used canned beans.
- In a large pot, sauté onions and garlic in the vinegar over medium heat. Add pepper and turmeric, and sauté for 1 more minute.
- Add the beans and sauté for 3-4 minutes. Add remaining 12 cups water and bring to a boil, skim off the foam (for canned beans start with 8 cups water and add if needed).
- Reduce heat, cover, simmer for 30-45 minutes.
- Add lentils and vegetable broth, simmer 30-45 minutes again.
- Add scallions, dill, parsley, spinach, and the beet. Continue cooking, stirring occasionally, for 60 minutes or until beans are tender (less time if beans are canned).
- Add noodles and cook 10 minutes; stir in more vinegar and mix.
- For Garnish, sauté onion and garlic in vinegar and remove from heat; add turmeric and mint and mix.
- Ladle soup into the bowls and top generously with the garnish.
Ask not what you can do for your country. Ask what’s for lunch.— Orson Wells
New Year's Green Curry Chicken
- 4 chicken breasts cubed
- 4 teaspoons sesame oil
- 3 cloves garlic crushed
- 2 medium onions diced
- 2 small chilies chopped
- 4 teaspoon Lemon Grass diced
- 4 Tablespoon Green Curry paste
- 1 Cup chicken stock
- 1 Cup coconut milk
- 2 teaspoon brown sugar
- 1 teaspoon fresh ginger chopped fine
- Heat oil in a wok or medium heavy pan and fry onions; add chicken.
- Add chile, garlic, lemon grass, ginger, and curry paste.
- Lower heat and cook until chicken is tender.
- Mix in the brown sugar and add chicken stock; simmer on "low.".
- Add coconut cream and serve. If the curry is too thick use additional stock/coconut cream. Also add peas, carrots, and bell peppers for added taste.
- Serve with white rice or fried rice or a thin noodle.
Also try making your own curry (my favorite recipe for it) and keep it on hand to personalize your cooking!
Humor keeps us alive. Humor and food. Don't forget food. You can go a week without laughing.— Joss Whedon
© 2007 Patty Inglish